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Rabo Encendido (Cuban Oxtail Stew)

"Great basic recipe for Cuban-style oxtail stew."

Ingredients :

• 1 1/2 cups vino seco (white cooking wine)
• 1/4 cup olive oil
• 1 teaspoon salt
• 4 pounds beef oxtails
• 2 tablespoons olive oil, divided
• 2 potatoes, peeled and quartered
• 2 cups diced onion
• 1 cup diced carrots
• 6 cloves garlic, coarsely chopped
• 1/2 teaspoon salt
• 1/4 cup green olives, pitted and halved
• 3 bay leaves
• 2 teaspoons Miami-style sazon seasoning (sazon completa)
• 1/2 (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
• 1/2 teaspoon allspice
• 2 (15 ounce) cans tomato sauce
• 3 cups chicken broth

Instructions :

Prep : 35M	Cook : 8M	Ready in : 16H49M

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

Notes :

• Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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